Oh! log

Make a crème anglaise using the milk, the cream, the egg yolks and the inverted sugar.
When it is cooked, add the previously soaked gelatine.
Add the couverture and mix together.
Add the semi-whipped cream once the mixture reaches 36ºC.

Make a crème anglaise using the cream, the milk, the egg yolks and the sugar.
When the mixture reaches 82ºC remove from the heat and add the previously soaked gelatine.
Then pour the mixture over the turrón paste and the hazelnut praline.
Stir and add the semi-whipped cream when the mixture reaches around 36ºC.

Make a crème anglaise using the cream, the milk, the grated Tonka bean, the egg yolks and the sugar.
When the mixture reaches 82ºC remove from the heat and add the previously soaked gelatine.
Strain and pour over the chocolate in two stages.
Work with a spatula and leave to rest for 8 hours.

Beat the egg yolks with the sugar and the icing sugar until the ribbon stage is reached.
In a separate bowl, beat the egg whites and the sugar together until a soft consistency is obtained.
Melt the couverture and the butter separately and then mix together.
Sieve the flour and the cocoa over the beaten egg yolks and then fold in the egg whites.
Add the couverture and butter mix heated to around 60-70 ºC to the previous mixture.
Bake in an oven preheated to 180 ºC for about 20 minutes.

Make a syrup.
Leave to cool and add the liquor.

Melt the cocoa butter and the couverture separately.
Mix the colourings and couverture together using a food processor.
Add the cocoa butter and strain.
Place in a paint gun on the stove.

Melt the cocoa butter and the couverture separately.
Mix the colourings and couverture together using a food processor.
Add the cocoa butter and strain.
Place in a paint gun on the stove.